Technical Specifications
Alcohol 12.47%
Residual Sugar 1.8 g/L
pH 3.55
Total Acidity 5.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Walker Bay
Oak Aging 11 months
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types French
Barrel Size 225L
Bottling Date January 2023
Production Details Cases produced: 120 x 12. Release date: October 2023. Whole cluster (also known as whole bunch) fermentation is used in Pinot noir winemaking in varying degrees around the world. Before the invention of crusher-destemmers, it was the original method of making wine - whole, intact bunches are tipped into vessels, stems and all, where fermentation occurs. This has a profound effect on the aroma, texture and tannin "feel" of the wine; the greater the percentage of whole bunch, the greater the effect on the wine. Increased uptake of phenolic compounds from the stems lends a subtlety to the wine, often highlighted by a brighter, vibrant fruit expression.
Tasting Notes
Nose: bright red fruits, spicy, cinnamon, earthy undertone
Palate: focussed, delightfully poised, delicacy, depth, magnitude, length
Critics Ratings TIM ATKIN: 92
TIM ATKIN92
Individual Vintages
Producer Information
Website
Address
The Skyfields Farm, Hemel-en-Aarde Road, Hermanus, 7200, South Africa
Phone
+27 28 212 2007
Email
Owner
Kevin and Hanli Grant
Cellarmaster
Kevin Grant